Chicken, Cucumber, Corn and Apple Salad with Toasts

Ingredients

• Chicken Breast120 g
• Apple1/2 count (80 g)
• Cucumber1/2 cup (60 g)
• Corn1/2 unidad (125 g)
• Sliced Bread1 slice (40 g)
• Mayonnaise1 tablespoon (14 g)
• Scallion1 tablespoon (5 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Shell the corn, while boiling water in a pot.

2. 2

   Step 2

   Once boiling, add the corn kernels and boil for 12 minutes. Remove.

3. 3

   Step 3

   You can let the corn cool naturally or place under the tap water for a few minutes and then drain.

4. 4

   Step 4

   Heat the griddle over high heat. While heating, season the chicken with salt and pepper.

5. 5

   Step 5

   Once heated, pour the oil and add the chicken breast. Cook over medium heat for 4 minutes per side and once ready, chop.

6. 6

   Step 6

   In the meantime, peel and dice the apple. Chop the scallion.

7. 7

   Step 7

   Also cut the cucumber into small pieces. You can either peel it or use pickles.

8. 8

   Step 8

   Cut the sliced bread in half forming two triangles and toast in a pan over medium heat for a few minutes. Be careful not to burn it.

9. 9

   Step 9

   On a plate or bowl place all the salad ingredients, add the mayonnaise and mix well. Season to taste with salt and pepper.

10. 10

    Step 10

    Serve the salad with toast.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Cucumber, Corn and Apple Salad with Toasts can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.